Tartare of salmon is a simple dish to do but rather complex for ist flavours and texture. This fish is fatty and aromatic, the raw characteristic of that recipe also take up challenge for the wine. The dressing is based on lemon, caper; onion, dill and olive oil. This dish is served fresh and can be offered in form of toasts.In mouth, the tartare is juicy. The first sensations are fresh (temperature and acidity) and mellow (flesh of salmon). The crunchy provided by the onion appears progressively at the same time of iodized flavours. Spices and herbs (pepper, dill, caper, chili and olive oil) underpin the whole, giving an impression of complexity.The association wine and tartare wasperfect. The fatness of the rosé competed the suave texture of the fish and its minérality easily resisted to iodized and spicy notes. The finess of that wine married the multiple nuances of the dish. Aromatic persistence wrapped the whole with ist characteristic fruitness giving fancy note.